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Slow Cooker Mahogany Chicken Legs.

  • Recipe Submitted by on

Category: Main Dish, Dinner Party, Chicken

 Ingredients List

  • 2 T vegetable oil
  • 10 chicken legs
  • 1 C dark soy sauce
  • 1 C regular soy sauce
  • 1/2 C dry sherry
  • 3 T balsamic vinegar
  • 1/4 C dark brown sugar
  • 1 tsp black peppercorns
  • 1 T hoisin sauce
  • 1 T Dijon mustard
  • 3 cloves of garlic, peeled and sliced
  • 3 slices of peeled ginger
  • 2 tsp ground aniseed
  • 1 tsp sesame oil
  • 2 scallions, thinly sliced


1. Heat the oil in a large skillet (or if you have a slow cooker insert that works on a stove top, you can use the insert to save on dish washing)

2. Sear the chicken in the oil in batches for about two minutes per side.

3. Arrange the chicken legs in the slow cooker so that all of the legs are in a single layer.

4. Combine the soy sauces, sherry, vinegar, sugar, peppercorns, hoisin, mustard, garlic, ginger, and aniseed in a saucepan or the frying pan and bring to a boil.

5. Pour the mixture over the chicken legs, cover, and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

6. When the chicken is done, move the legs to a serving platter, sprinkle with the sesame oil, and top with the scallions.

7. Enjoy!

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